Tasso Ham & Langoustine Gumbo
Pair with Geyserville
Also a great pairing with Evangelho
- 2 sticks butter
- 1 cup all-purpose flour
- 2 cups yellow onion, finely diced
- 2 cups red bell peppers, finely diced
- 1 1/ 2 cups celery, finely diced
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 1/2 – 2 quarts low sodium chicken broth
- 1 pound tasso ham, diced
- 12 ounces frozen langoustine tails
- 2 teaspoons filé powder (a spicy herb made from dried and ground sassafras leaves)
- In a large pot over medium high heat, melt butter and flour together to make a roux.
- Stirring almost constantly, cook the roux until it is very dark brown and smells nutty, being careful not to burn it, approximately 25 minutes.
- Add the onion, red pepper, celery, Old Bay, thyme and salt to the roux, stirring to coat the vegetables well.
- Cook the roux and vegetables about 10 minutes, until the vegetables soften.
- Add the chicken broth and tasso ham, then bring to a boil.
- Reduce to a simmer and cook for about 20 minutes to let the flavors blend.
- Add the frozen langoustine tails and filé powder and simmer for an additional 10 -15 minutes.
- Serve gumbo with rice.